Roasted Broccoli
It doesn't get much more simple than this roasted broccoli. The key is to let the broccoli roast longer than you think and in a hotter oven than you might be comfortable with. The florets will get crunchy and the stems nice and tender.
Ingredients
2-4 heads broccoli
olive oil
salt and pepper
Method
- Heat the oven to 450F using convection if you have it
- Cut the broccoli into large florets (I like to make them big enough for two bites each)
- Toss the broccoli with a good glug of olive oil (maybe a 1/4 cup)
- Sprinkle liberally with salt and pepper and toss to combine
- Transfer to a baking sheet (I line it with tin foil for ease of clean up) and roast until the broccoli is crunchy on the outside and tender (about 20 minutes)
